Amanda Green Bottoms | Kevin & Amanda, LLC.
The world's tallest ice cream cone was over 9 feet tall and was scooped in Italy. Though we can't guarantee these recipes will produce as many scoops, we can guarantee they're delicious.
Put a twist on the timeless treat by churning out your own homemade ice cream with these recipes!
Rum-Macadamia Ice Cream
Courtesy of Allison Ashton in Cooking Light
Ingredients
- 3 1/2 cups 2% reduced-fat milk
- 1 cup half-and-half
- 2 teaspoons vanilla extract
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 cup chopped macadamia nuts, toasted
- 3 1/2 tablespoons dark rum
Directions
Combine first 4 ingredients; stir well with a whisk. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Stir in nuts and rum. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until almost firm.
Nutella Peanut Butter Chip Ice Cream
Courtesy of KevinAndAmanda.com
Ingredients
- 2 cups heavy cream
- 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
- 3 tablespoons butter, melted
- 1/2 cup Nutella
- 1 cup peanut butter chips
Directions
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, and Nutella in large bowl. Stir in peanut butter chips. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
Mocha Latte Ice Cream
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon instant espresso
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste*
- 1 cup chopped pecans
- 2 ounces finely chopped semisweet chocolate
- Garnish: dark-chocolate sticks
Directions
Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).
Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate. Garnish, if desired.
*Vanilla extract may be substituted.